Description

A velvety, flavorful butternut squash soup that’s easy to prepare with fresh or frozen squash. Perfect for cozy fall and winter meals, this recipe combines sautéed aromatics, rich broth, and cream for a comforting bowl of soup.

Ingredients

Scale

1 medium butternut squash, peeled and cubed (or 4 cups frozen squash)

1 tablespoon olive oil or butter

1 medium onion, chopped

2 cloves garlic, minced

1 carrot, chopped

4 cups vegetable or chicken broth

½ cup heavy cream (or coconut milk for dairy-free)

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon ground nutmeg

Fresh thyme or parsley for garnish (optional)

Instructions

1. Heat oil or butter in a large pot over medium heat.

2. Add chopped onion and garlic; sauté until translucent, about 3–4 minutes.

3. Stir in butternut squash and carrot, coating with aromatics for 2–3 minutes.

4. Pour in broth and bring to a boil, then reduce heat to simmer. Cover and cook until squash is tender, about 20–25 minutes.

5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).

6. Stir in heavy cream (or coconut milk), salt, pepper, and nutmeg. Adjust seasoning to taste.

7. Simmer for 2–3 minutes more to heat through.

8. Ladle into bowls and garnish with fresh herbs if desired.

Prep Time: 15 mins
Cook Time: 30 mins

Nutrition

Calories: 250
Sodium: 600
Fat: 10
Carbohydrates: 35
Protein: 4